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Corn and Crab Bisque

1 lb. lump crabmeat, discard any shells
2 sticks butter
2 bunches green onions, chopped
2 tbsp. fresh parsley, chopped
2 tsp. marjoram
4 oz. white wine
4 oz. Cheez Whiz
1 can cream of celery soup
1 can chicken broth
2 cans white cream corn
1 tbsp. J.D.'s Magic
2 tbsp. lemon juice
1 tbsp. Polander's chopped garlic
1 tsp. black pepper
2 c. milk
1/2 pt. whipping cream


In large pot, melt butter over medium heat. Add green onions and garlic and saute until tender. Add parsley, marjoram, celery soup and chicken broth and cook for 20 minutes. Add white wine, Cheez Whiz, corn, J.D.'s Magic, lemon juice, pepper and bring to a boil. Cook 15 minutes. Add crabmeat, milk and cream and cook 15 minutes on low heat. Remove from heat and let sit 10 minutes before serving.


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